Garlic (Allium sativum), a popular food spice and flavoring agent, has also been used
traditionally to treat various ailments especially bacterial infections for centuries in various …

Allicin (diallylthiosulfinate) is a defense molecule produced by cellular contents of garlic
(Allium sativum L.). On tissue damage, the non-proteinogenic amino acid alliin (S …

Vegetables of the Allium genus, such as garlic (Allium sativum L.), onions, shallots, leaks,
and chives, have been used for many years for food consumption and for medicinal …

Historically, species of the family Lamiaceae have enjoyed a rich tradition of use for
flavouring, food preservation, and medicinal purposes, due to both their curative and their …

In relation to emerging multiresistant bacteria, development of antimicrobials and new
treatment strategies of infections should be expected to become a high-priority research …

Background: Garlic has been shown to have cardiovascular protective and
immunomodulatory properties. Objectives: We updated a previous meta-analysis on the …

Antimicrobial activity of different concentrations (50, 100, 200, 300 and 500ml/l) of essential
oil extracts of three type of onions (green, yellow and red) and garlic against two bacteria …

Compounds in garlic work synergistically to produce various effects, but, because of garlic's
chemical complexity, processing methods yield preparations with differing efficacy and …

The primary product of the oenological sector is wine. Nonetheless, the grape processing
produces large amounts of by-products and wastes, eg, the grape seeds. In the context of a …

The antioxidant activities of polar fractions of mature garlic bulbs and immature plants in four
different model systems are presented. Antioxidant activity was evaluated as free radical …